Wáng Rén Rén · Chuà Hot Pot (Wǔ Dà Yíng Déjiā)
火锅 · ⭐ 4.5
No. 70, Wudao Ying Hutong
Dishes
Beef Liver with SkinPan-fried beef liver is a dish primarily made with beef liver, typically sliced and stir-fried or blanched, then seasoned with葱姜蒜. Some recipes add green peppers and onions for enhanced flavor.
Tender BeefTender beef is a dish made primarily with fresh beef, carefully marinated and then quickly stir-fried or lightly seared. The beef is tender and smooth in texture, paired with适量 vegetables and seasonings to bring out the authentic, rich meat flavor.
Tender Meat SlicesTenderloin slices is a dish made primarily from pork tenderloin. The meat is sliced thinly and marinated with starch, egg white, and a small amount of seasonings to achieve a tender texture. It is then quickly stir-fried or blanched in oil, seasoned with辅料 such as scallions, ginger, and garlic, resulting in fresh, tender meat with a pure white color.
Xiao Jun HuaXiao Jun Hua is a dish made with pork tenderloin. The meat is sliced thin, marinated with starch and egg white, then coated in a light batter and deep-fried until golden and crispy. It's crunchy on the outside and tender inside.
Dried GongcaiDry贡菜 is a traditional dish primarily made with贡菜. To prepare it, first wash and dry the贡菜, then cut it into bite-sized pieces. Next, use a unique drying process to remove excess moisture from the贡菜 while preserving its crisp and tender texture. Finally, it can be mixed with seasonings for direct consumption or used as a side dish in cooking, delivering a distinctive taste and flavor.
Sea lettuceSea lettuce sprout is a dish primarily made with sea lettuce sprouts. Fresh or rehydrated sea lettuce sprouts are typically cleaned, blanched, and then stir-fried with other ingredients such as minced garlic and chili peppers, or served cold in a dressing. The preparation method is simple and emphasizes preserving the crisp and tender texture of the sea lettuce sprouts.
Special Offal Nine-Grid PlatterA specialty organ nine-grid platter featuring various animal organs such as pork liver, heart, stomach, beef tripe, and lamb intestines. After cleaning, each is blanched, marinated, and cooked using stir-frying, boiling, or braising methods, then arranged in a nine-grid pattern.
Stir-Fried BaseStir-fried base is a dish made by quickly stir-frying fresh vegetables, meat, and seasonings at high heat. Main ingredients include beef, green pepper, onion, and garlic slices, which are stir-fried with适量 soy sauce, cooking wine, and edible oil to allow the ingredients to fully absorb the flavors.
Chongqing Spicy Oil Classic Yangzhou PotChongqing spicy oil classic鸳鸯锅 features a base of牛油 and spices, divided into麻辣 and清汤. Main ingredients include beef, tripe, duck blood, bean sprouts, and luncheon meat, with辅料 like garlic chives, green onions, and ginger. Cook by blanching ingredients in the pot.
Crispy Pork with Bread CrustPork with crispy bread coating is a dish where pork pieces are coated in a batter made from breadcrumbs, egg, and seasonings, then deep-fried until golden and crunchy. The outside is crispy while the inside remains tender.
Duck BloodDuck blood dishes use fresh duck blood as the main ingredient, carefully prepared through skilled cooking. Typically, the duck blood is cut into pieces and cooked together with seasonings and ingredients such as scallions, ginger, and garlic to maintain its tender texture. Cooking methods may include boiling, stewing, or stir-frying, allowing the duck blood to fully absorb the flavors of the seasonings.